Vanilla Cake with Toasted Coconut Frosting

INGREDIENTS

For cake:

2 3/4 cups

all-purpose flour

1 1/2 cups

sugar

1 tbsp

baking powder

1/4 tsp

salt

16 tbsp

butter, room temperature (I used salted)

1 cup

coconut milk, divided (regular milk may be substituted)

eggs

2 tsp

vanilla extract

For frosting:

2 tbsp

butter, softened

1 tsp

vanilla extract

8 oz

cream cheese (I used ⅓ less fat.)

4 tbsp

coconut milk

4 1/2 cups

powdered sugar (more may be needed for correct consistency)

3 cups

sweetened shredded coconut, toasted

Optional:* additional 4 tablespoons coconut milk